Classic Beef and Bean Chili
A rich, hearty chili with ground beef, kidney beans, and warm spices — perfect for a cold night.
This chili has been through a dozen versions in my kitchen, and this is the one that finally stuck. It's not fussy, it freezes well, and it tastes even better the next day.
Ingredients
- 1 tsp salt
- 500 g ground beef
- 2 tbsp chili powder
- 400 g canned kidney beans, drained
- 1 tsp ground cumin
- 400 g canned diced tomatoes
- 250 ml beef stock
- 3 garlic cloves, minced
- 1 onion, diced
- 2 tbsp tomato paste
Instructions
- 1
Brown the ground beef in a large pot over medium-high heat, breaking it up as it cooks. Drain excess fat.
- 2
Add the onion and garlic, and cook until softened, about 4 minutes.
- 3
Stir in the chili powder, cumin, and tomato paste, and cook for 1 minute until fragrant.
- 4
Add the diced tomatoes, kidney beans, beef stock, and salt. Bring to a simmer.
- 5
Reduce heat and simmer uncovered for 30–35 minutes, stirring occasionally, until thickened.
Tips
For a deeper flavor, let the chili simmer uncovered for the last 10 minutes to thicken.
0 views · Published 8/2/2026
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